Pickled chipotles

Yield: 2 Cups

Measure Ingredient
6 eaches Dried chipotle or morita chiles, stemmed, seeded if necessary
2 cups Red wine vinegar

Combine the chiles and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes. Set aside to cool.

Store in a jar in the refrigerator up to 3 months.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.

Similar recipes